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Whole egg coconut macaroons – the easiest cookie you’ll ever meet

June 2, 2013

Got an egg, 100g each of desiccated coconut and sugar, and a few minutes (of active time)? Then you can make cookies. Still, it took a little while for me to get around to making these after they jumped out at me from Ferran Adrià’s The Family Meal, because frankly – what’s so exciting about coconut macaroons once you’ve met french macarons, a much prettier and fancier cousin? Well, a lot actually. If you like your cookies crispy/crunchy on the outside, chewy and yielding in the middle, these are for you. If you’re one of those people who tells everyone you “can’t bake” – this is for you to surprise everyone at an upcoming dinner party or potluck. If you want cookie dough in two minutes with 3 ingredients and one bowl, this is for you to whip up while that your mains are cooking and make an impromptu dessert, and, if you’re good and manage not to eat them all, some snacks for tomorrow. If you want an excellent base recipe for a cookie that’ll make your gluten free friends happy too…ta da!

whole egg coconut macaroons-1


As I had a stash of lime zest in the freezer, these turned into coconut-lime macaroons, which in my coconut-lime obsessed brain is the equivalent difference between literal mud cake and chocolate mud cake. So, even if coconut macaroons make you yawn (it’s ok, they don’t get me excited either), think of you favourite coconut-friendly flavours. Like pina coladas? Get your hands on some freeze dried pineapple, and dribble in the tiniest splash of rum. Want to replicate a coconut-caramel flan? Dip these in molten toffee rather than the usual chocolate. Love coconut-mango desserts? Sneak in some sliced dried mangoes. Oh the possibilities…coconut pandan. Coconut vanilla bean. Coconut cinnamon & ginger. Coconut & rose. Coconut pistachio. Coconut cardomom. Coconut matcha. Coconut white chocolate. Coconut & freeze dried lychee, or raspberry…stop me! What are you favourite coconut-friends?

Whole egg coconut macaroons

From Ferran Adrià’s The Family Meal

makes about 12

  • 1 large egg
  • 100g sugar
  • 100g dessicated coconut
  • optional: whatever you have on hand that works well with coconut

Preheat oven to 180C with a rack at the topmost position. Line a baking tray with either baking paper, non stick baking sheet or silicone baking sheet.

Whisk egg with a fork. Add sugar & coconut and stir to evenly distribute. Roll small balls (smaller than a walnut) and place close together. These don’t expand outward much. Bake 10-12  minutes on the top rack until golden on top. Cool completely before eating.


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Coffee walnut cake

13 Comments leave one →
  1. June 3, 2013 3:39 am

    Thanks for this! I love coconut macaroons so much, but all the recipes I’ve used use whipped egg white – not hard but this looks even easier :)

  2. June 4, 2013 12:29 am

    Wow! I love this idea! Yummy and easy!

  3. June 4, 2013 9:27 pm

    I love macarrons and I love coconut… and yet I never tasted the combination. It looks delicious.

  4. June 7, 2013 11:47 pm

    Ooh! I was very curious about how this would turn out – after borrowing The Family Meal from the library this was one recipe that I didn’t get to try before it had to be returned.
    Glad it worked out well :-)

  5. June 11, 2013 4:28 am

    I’ve got a packet of dessicated coconut in the cupboard that needs using. Now I know what to do with it. Thanks.

  6. June 20, 2013 7:29 am

    Those look delicious!!!!

  7. July 2, 2013 6:28 pm

    They look delicious! Can’t wait to try with my daughters. :)

  8. Cooking Mama permalink
    July 4, 2013 4:15 pm

    How many does it make?

  9. July 9, 2013 12:38 am

    Wonderful post! Thanks so much for all your inspiring posts. Since you’ve been such a source of inspiration for me I’ve nominated you for the Very Inspiring Blog award.

  10. July 29, 2013 1:22 pm

    Looking for easy finger food/party food to make – these are PERFECT! The recipe looks great and super easy! Can’t wait to make them

  11. September 14, 2013 7:56 pm

    A whole egg!?! I tried this once before and it was a disaster! What is the consistency like? And how do they compare with other egg white-only (home-made) macaroons?

  12. September 14, 2013 8:40 pm

    Gayle: The texture is still pretty similar to egg-white only but the flavour is a little richer since the yolk is in there. Also sorry to hear you’ve had a disaster with whole eggs before…this recipe was designed with whole eggs in mind, but did it still turn out bad? If so can you be a little more specific?

  13. October 13, 2013 8:38 pm

    Giving these a go today :) sooo many eggs from my hens ( yes 24 chucks is tooo many lol ) it is always good to find a quick and easy recipe to use some up!

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